One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

3 tbsp walnut oil

1 tbsp red wine vinegar

Method

Put the beetroot, apples, celery, walnuts and parsley in a bowl. Whisk together the walnut oil, vinegar and some seasoning, pour over the beetroot salad and mix well. Divide between small glasses or teacups and chill until ready to serve. Can be made up to 3 hrs ahead.

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